Authentic Laddu Recipe- Rice, Wheat & Moong Dal Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Authentic Laddu Recipe – Rice, Wheat & Moong Dal Sweet Treats

Hey everyone! If you’re anything like me, you have a soft spot for a good laddu. These little balls of happiness are just the best, aren’t they? Today, I’m sharing a recipe that’s close to my heart – a traditional laddu made with rice, wheat, and moong dal. It’s a bit of a process, but trust me, the end result is SO worth it. I first made these with my grandmother, and the aroma instantly takes me back to her kitchen!

Why You’ll Love This Recipe

This isn’t your average laddu recipe. We’re going back to basics with whole grains and natural sweetness. It’s a healthier take on a classic, packed with flavour and a lovely, slightly nutty texture. Plus, making them from scratch is incredibly satisfying! These are perfect for festivals, celebrations, or just a sweet treat with your evening chai.

Ingredients

Here’s what you’ll need to make these delightful laddus:

• ?? cup raw rice (approximately 150g)
• ?? cup whole wheat grains (approximately 120g)
• ?? cup mung beans (moong dal) (approximately 80g)
• 2 ?? cup jaggery (approximately 300g)
• 2 cup water (480ml)
• 1 tablespoon ghee (15ml)
• ?? cup coconut chips (approximately 60g)
• 1 teaspoon ginger powder (chukka podi) (5g)
• 6-7 cardamom pods

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Whole Grains are Key: Using whole grains like rice and wheat adds a wonderful texture and nutritional value. It’s a far cry from the refined flour often used in store-bought sweets.
• Jaggery’s Magic: Jaggery is unrefined sugar, giving these laddus a beautiful caramel flavour and a slightly earthy sweetness. It’s also considered healthier than refined sugar in Ayurveda. You can find it in most Indian grocery stores.
• Laddu Variations Across India: Did you know that laddus vary hugely across India? Some are made with besan (gram flour), others with semolina, and some are even savoury! This recipe is a South Indian-inspired version, leaning towards a slightly coarser texture.
• Cardamom Aroma: Don’t skimp on the cardamom! It adds such a lovely fragrance. I always lightly crush the pods before adding them to release their aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the rice, whole wheat grains, and mung beans separately in a pan over medium heat. Keep stirring until they turn golden brown and fragrant. This usually takes about 5-7 minutes per grain.
2. Once cooled, grind each one into a fine powder. A high-powered blender works best, but you can also use a traditional spice grinder. Sift the powders to remove any coarse bits and set aside about ½ cup (60g) for rolling the laddus later.
3. Now, let’s make the jaggery syrup. Melt the jaggery with the water in a pan over medium heat. Stir constantly until the jaggery dissolves completely.
4. Continue boiling the syrup, skimming off any impurities that rise to the surface. This is important for a clean-tasting laddu! To check if it’s ready, drop a tiny bit of the syrup into a bowl of cold water. It should form a pliable ball – that’s the “soft-ball stage”.
5. In a large bowl, combine the ground flours, cardamom powder, and ginger powder.
6. Heat the ghee in a skillet and fry the coconut chips until they’re golden brown and crispy. Add these to the flour mixture.
7. Now for the fun part! Gradually pour the warm jaggery syrup into the flour-coconut mixture, mixing quickly with a spoon or your hands (be careful, it’s hot!). Keep mixing until everything comes together to form a dough.
8. While the dough is still warm, shape it into small, equal-sized balls.
9. Roll each ball in the reserved flour mixture, ensuring they’re evenly coated.
10. Let the laddus cool completely before storing them.

Expert Tips

• Don’t Overcook the Grains: Burnt grains will make your laddus taste bitter. Keep a close eye on them while roasting!
• Warm Syrup is Key: The jaggery syrup needs to be warm enough to bind the flour, but not so hot that it cooks it.
• Work Quickly: Once you add the syrup, work quickly to shape the laddus before the dough cools down and becomes difficult to handle.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee (like coconut oil) and ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Adaptation: Make sure the whole wheat grains you use are certified gluten-free if you have a gluten intolerance.
• Spice Level: My friend loves a bit more of a kick, so she adds up to 1.5 teaspoons of ginger powder. Feel free to adjust to your liking!
• Festival Adaptations: These laddus are perfect for Ganesh Chaturthi, Diwali, or any festive occasion. My family always makes a big batch for Diwali!

Serving Suggestions

These laddus are delicious on their own, but they also pair beautifully with a glass of warm milk or a cup of masala chai. They’re also a lovely addition to a festive sweet platter.

Storage Instructions

Store the cooled laddus in an airtight container at room temperature for up to a week. They can also be stored in the refrigerator for up to two weeks, but they might become slightly harder.

FAQs

Let’s answer some common questions:

• What is the best way to test for the soft-ball stage of jaggery? The cold water test is the most reliable. Drop a tiny bit of syrup into cold water; it should form a soft, pliable ball that you can easily flatten.
• Can I use powdered jaggery instead of solid jaggery? Yes, you can, but you might need to adjust the amount of water. Powdered jaggery dissolves more easily.
• How can I prevent the laddus from becoming too hard? Don’t overcook the jaggery syrup, and store the laddus in an airtight container.
• What is the role of ghee in this recipe? Can I reduce the amount? Ghee adds flavour and helps bind the ingredients together. You can reduce the amount slightly, but it might affect the texture.
• Can I add nuts or dried fruits to this laddu recipe? Absolutely! Cashews, almonds, raisins, or chopped dates would all be delicious additions. Add them to the flour mixture along with the coconut chips.

Enjoy making these traditional laddus! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!